Introduction

This Moist Lemon Cake with Raspberry Frosting is a delightful treat combining tangy lemon flavors with sweet raspberry jam. Soft, tender cake layers are complemented by a smooth Swiss meringue frosting infused with fresh raspberries. It’s perfect for celebrations or a special weekend dessert.

A slice of three-layer yellow cake with two thin red jam layers between each cake layer sits on a white plate. The yellow cake layers have a soft, crumbly texture, and the red jam layers are smooth and vibrant. A silver fork holds a small piece of the cake in front of the slice, showing the moist texture. Next to the cake slice on the plate are two fresh red raspberries and a small piece of lemon. The plate is on a white marbled surface, and there are crumb bits scattered around. A half lemon is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 cups frozen raspberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
2 tablespoons fresh lemon zest (packed)
3 cups cake flour
1 teaspoon fine sea salt
1 tablespoon baking powder
1 cup cubed unsalted European butter (room temperature)
3 large eggs (room temperature)
1 1/2 cups heavy cream
1/3 cup vegetable oil
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
4 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter (cool room temperature, cut into tablespoon sized pieces)
1/2 cup reserved raspberry jam (from raspberry filling)
Pinch of fine sea salt
Fresh raspberries, lemon slices, freeze dried raspberries, for decorating

Instructions

Step 1: Make the raspberry jam. In a medium pot, cook the frozen raspberries, 1/2 cup sugar, and 1 tablespoon lemon juice over medium heat, mashing occasionally, until the berries release their juices and boil. In a small bowl, whisk together cornstarch and water to make a slurry. Stir it into the pot and cook for 1-2 more minutes until thickened. Push the mixture through a fine mesh strainer to remove seeds, stir in 1 teaspoon vanilla extract, then set aside to cool. Reserve 1/2 cup for the frosting.
Step 2: Prepare the cake pans. Preheat the oven to 350°F (180°C). Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper.
Step 3: In a large bowl, rub the lemon zest into 1 1/2 cups sugar. Add cake flour, salt, and baking powder, then whisk to combine.
Step 4: Using a mixer on low speed, mix in the cubed butter until the mixture turns sandy in texture.
Step 5: In a separate bowl, whisk together eggs, heavy cream, vegetable oil, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
Step 6: Add half of the wet ingredients to the dry mixture and mix until all flour is moistened. Scrape down the bowl, then add the remaining wet ingredients. Pulse to start, then mix on low speed until just combined. Scrape down the bowl once more.
Step 7: Divide the batter evenly between the prepared pans (about 485 grams each). Smooth the tops with a spatula.
Step 8: Bake 18-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pans on a wire rack for 20 minutes, then remove pans and cool completely on racks. Handle layers gently—they are delicate.
Step 9: Make the Swiss meringue frosting. Place a heatproof bowl over a pot of simmering water. Whisk the egg whites and 1 1/2 cups sugar constantly until sugar dissolves and the mixture reaches 165°F.
Step 10: Transfer the meringue to a mixer bowl. Whisk on high speed until it cools to around 90-95°F, about 10-15 minutes.
Step 11: Reduce speed to low and add the unsalted butter a few tablespoons at a time, mixing until fully combined each time. Increase speed and beat until light and fluffy.
Step 12: Mix in the reserved raspberry jam and a pinch of salt until well incorporated.
Step 13: Assemble the cake by trimming a thin layer off the tops of the cake layers to expose the crumb. Place the first layer on your serving board. Spread a thin layer of frosting on the crumb, pipe a border around the edge, then fill the center with half the raspberry jam.
Step 14: Add the second cake layer and repeat the frosting and jam steps. Place the final layer upside down for a flat top.
Step 15: Cover the assembled cake with a thin crumb coat of frosting. Refrigerate for 20-30 minutes to set.
Step 16: Apply the remaining frosting evenly over the cake’s sides and top. Use leftover frosting to pipe decorative dollops. Garnish with freeze-dried raspberries, fresh raspberries, lemon slices, or lemon zest.
Step 17: Chill the cake for 4-6 hours or overnight for best flavor and texture. Bring to room temperature before serving.

Tips & Variations

Use European-style butter for a richer, creamier cake texture.
If you don’t have cake flour, substitute with all-purpose flour minus 2 tablespoons per cup, replacing with cornstarch.
For a stronger lemon flavor, add a teaspoon of lemon extract to the batter along with the vanilla.
The frosting can be made a day ahead and stored in the refrigerator; bring to room temperature and re-whip before using.
Decorate with fresh herbs like mint or edible flowers to add a fresh note and color contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best results, bring it to room temperature about 30 minutes before serving to soften the frosting and enhance the flavors. Leftover cake can be wrapped tightly and frozen for up to 2 weeks; thaw overnight in the refrigerator.

How to Serve

The image shows a slice of a four-layer yellow cake with three thin layers of red jam evenly spread between the cake layers. The outside of the cake is covered in light pink frosting, with a rough texture and bits of crushed red crumbs scattered on top and around the sides. The top of the cake has small piped swirls of the same pink frosting. The cake slice is placed on a white marbled surface with some crumbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without freezing the raspberries?

Yes, you can use fresh raspberries instead of frozen. Just be sure they are ripe and slightly tart for the best flavor in the jam.

Why is the cake batter thicker than usual?

This recipe naturally produces a thicker batter due to the combination of cream, oil, and flour. It ensures a moist, tender crumb once baked, so it’s normal and part of the texture.